All you need is love.... of Chocolate!

When I think of all the things in my lifetime, that tasted better with or flavoured with chocolate, my craving for chocolate mounts. I start creeping towards the goodies cupboard where I keep my private stash of dark chocolate.

On my way I reminesce about chocolate milkshakes. Chocolate Easter eggs. Chocolate ice-cream sundaes. Chocolate slabs. Black forest cake. Soft Serve ice-cream with a chocolate flake Romany cream chocolate biscuits. Royal chocolate instant pudding.

The list goes on and on but I’ve reached the goodies cupboard. I struggle with the lid of the tin containing my chocolate slabs. It fits extra tight to prevent any creepy crawly’s from sharing my chocolate. At last I pry it off. The smell that escapes and reaches my nose sends me into 7th heaven.

I stand there, eyes closed, savouring the moment. I’m transported back to my mother’s house. My mom is putting the cake she has just made into the oven. I’m standing there with the mixing bowl in one hand and using my finger of the other hand as a spatula to scrape out the delicious raw leftover cake mix. It’s chocolate cake batter… even better. I’m having a finger licking good experience.

Something crunchy gets between my teeth and brings me out of my daydream. I open my eyes expecting to find a cockcroach missing a back leg in my hand. Relief! I read the wrapper of the chocolate I’m eating, only to find it contains Cranberry crystals.

I rush off to find some recipes for chocolate dishes for all the chocoholics like me. Here they are, Enjoy!

Chocolate malva pudding

We added charred marshmallows to ours for a sticky twist on a classic.


  • 1 cup (200g) white sugar
  • Pinch salt
  • 2 eggs
  • 2 Tbsp (30ml) butter, melted
  • 1 Tbsp (15ml) vinegar
  • 1 tsp (5ml) bicarbonate of soda
  • ¾ cup (180ml) milk
  • ⅔ cup (100g) cake flour
  • 3 Tbsp (45ml) cocoa powder
  • 1 tsp (5ml) baking powder
  • Sauce:
  • 2 cups (500ml) cream
  • ¼ cup (50g) sugar
  • 2 slabs (100g each) dark or milk chocolate
  • For serving:
  • 12–16 marshmallows, charred
  • 6–8 chocolate-covered digestive biscuits


  1. Preheat oven to 180°C.
  2. Whisk sugar, salt and eggs with an electric beater until fluffy.
  3. Add butter and vinegar and mix well.
  4. Dissolve bicarb in milk and add to sugar mixture.
  5. Sift flour, cocoa and baking powder into a separate bowl.
  6. Fold dry mixture through wet mixture.
  7. Pour into a 25cm square ovenproof dish.
  8. Bake for 25–30 minutes, or until a skewer inserted in the middle comes out clean.
  9. For the sauce, heat 1 cup cream with the sugar until hot but not boiling.
  10. Chop 1 slab chocolate into bits, place in a bowl and pour over hot cream, stirring until melted.
  11. Remove pudding from oven and pour over chocolate sauce, ensuring the pudding absorbs it.
  12. Heat remaining cream until hot but not boiling.
  13. Chop up the other slab of chocolate in a bowl and pour over hot cream, stirring until melted.
  14. Set aside to firm up (or place in the fridge for a few minutes).
  15. Spread cooled chocolate over pudding just before serving.
  16. Top with charred marshmallows and biscuits to create a s’mores effect.

Ultimate choc-chip muffins

Perfect for when that chocolate craving hits


  • 2 cups (300g) cake flour
  • 1 Tbsp (15ml) baking powder
  • ½ tsp (3ml) salt
  • ¼ cup (60g) butter, softened
  • ¼ cup (50g) brown sugar
  • 1 tsp (5ml) vanilla essence
  • 1 egg
  • 1½ cups (375ml) milk
  • 1 slab (100g) dark chocolate, chopped + extra for serving
  • 1 slab (100g) white chocolate, chopped


  1. Preheat oven to 180°C.
  2. Sift flour and baking powder together and add salt.
  3. Cream butter, sugar and vanilla essence until light and fluffy.
  4. Whisk in egg and milk until well combined.
  5. Fold in dry ingredients and add chocolate.
  6. Spoon batter into a 12-cup muffin pan, filling each cup three quarters full.
  7. Bake for 20–25 minutes.
  8. Cool for 5 minutes in the tin, then unmould and cool completely on a cooling rack.
  9. Garnish with melted chocolate and chocolate shavings.

Chocolate and coffee fondant

A mouth-watering teatime treat.


  • 1 slab (100g) good-quality dark chocolate
  • ½ cup (125g) butter
  • 1 tsp (5ml) instant coffee granules, dissolved in 3 Tbsp (45ml) boiling water
  • ½ cup (100g) sugar
  • 2 extra-large eggs
  • 2 egg yolks
  • ½ cup (75g) cake flour
  • ½ cup (60g) cocoa powder
  • Fresh cream or ice cream, for serving


  1. Preheat oven to 180°C.
  2. Melt chocolate, butter and coffee together over a bain-marie. Allow to cool slightly.
  3. Whisk sugar, eggs and yolks together until pale.
  4. Sift in flour and cocoa powder and beat until well combined.
  5. Fold through cooled chocolate mixture and stir until well combined.
  6. Divided mixture among 6 greased ramekins and refrigerate for at least 20 minutes.
  7. Bake for 10–14 minutes, or until the crust has just set.
  8. Remove from oven and allow to stand for a few minutes.
  9. Loosen edges with a knife, then place a plate on top and flip over to unmould.
  10. Serve with a dollop of cream or ice cream.

Brownie meringue pie

Just when you thought brownies couldn’t get any better, here’s a crispy, gooey delight.


  • 4 large eggs
  • 1¼ cups (250g) castor sugar
  • ⅘ cup (200g) butter
  • 250g dark chocolate, chopped
  • ⅔ cup (100g) flour, sifted
  • Meringue:
  • 3 large egg whites
  • Pinch salt
  • ¾ cup (150g) castor sugar
  • ½ Tbsp (7ml) apple cider vinegar
  • 3 tsp (15ml) cornflour
  • ¼ cup (30g) cocoa powder, sifted + extra for dusting


  1. Preheat oven to 160°C and line a tart pan or an 18cm brownie tray with baking paper.
  2. Whisk eggs and sugar with an electric whisk for 5 minutes, or until pale and fluffy.
  3. Heat butter and chocolate in the microwave at 30-second intervals, stirring in between, until melted. Set aside to cool slightly.
  4. Add chocolate mixture to egg mixture in a thin stream and whisk until well combined.
  5. Fold through flour and pour into prepared brownie tray.
  6. Bake for 25 minutes, or until chocolate crust starts to crack and centre is slightly gooey. Set aside.
  7. For the meringue, whisk egg whites and salt to stiff peaks.
  8. Add castor sugar, a spoonful at a time, whisking until dissolved before adding the next spoonful.
  9. Once smooth and glossy, add vinegar and whisk for 2–3 minutes.
  10. Fold through cornflour and cocoa powder, taking care not to deflate the meringue.
  11. Top brownie cake with meringue and return to oven for another 15 minutes, or until golden.
  12. Cool completely in cake tin.
  13. Unmould and dust with extra cocoa powder just before serving.
     Tip: To prevent your mixture from deflating, fold through flour mixture instead of mixing. Move your spoon from top to bottom in the figure 8 while rotating the bowl with your hand until the mixture is well combined.